Iced Rum Husks (Graham Kerr) |
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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 4 |
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Ingredients:
1 large pineapple |
1/4 cup bacardi rum |
1 tablespoon brown sugar |
1 pint vanilla ice cream |
4 brazil nuts, finely chopped |
1 tablespoon instant coffee |
Directions:
1. Cut top off pineapple at the shoulder, scoop out flesh from the top to leave a small cavity. With a thin sharp knife cut down carefully just within the skin right around the circumference until the bottom is almost reached. Insert the blade 1 inch from the base working it around in both directions to loosen the inside flesh. Cut flesh into four segments from the top and remove one at a time by pressing pineapple base stem and removing the wedge with a fork. Cut away the hard center core. Cut flesh into 1/2-inch wedges and place in a bowl.
2. Place rum and sugar with pineapple and allow to macerate in the refrigerator.
3. Deep freeze pineapple shell.
4. Mix ice cream with chopped nuts. Mix instant coffee with 2 tablespoons boiling water. Combine with ice cream.
5. Place alternative layers of coffee nut ice cream with rum flavored pineapple until you reach top.
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